Diane Prather: A delicious 'Impossible Pie'

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Salliann's Impossible Pie

• 1 can (16-oz) sweet potatoes, yams, or pumpkin

• 1 can (13-oz) evaporated milk

• 2 tablespoons margarine or butter, softened

• 2 eggs

• 1/4 cup sugar

• 1/2 cup Bisquick or similar mix

• 2 1/2 teaspoons pumpkin pie spice

• 2 teaspoons vanilla

Heat oven to 350 degrees. Grease a pie pan. Beat all of the ingredients until smooth in a blender on high or 2 minutes with a hand mixer. Pour into the pie plate and then cook until a knife inserted into the center comes out clean, 50 to 55 minutes. Cool. Good with or without topping.

Bisquick cookbook and Salliann Owens

This week's intriguing first recipe might become part of your Thanksgiving menu. Give it a try, and see what you think. That's what I'm going to do this coming weekend.

The recipe was sent in by Salliann Owens, of Loveland. She wrote that she got it from a Bisquick cookbook.

Beat all ingredients until smooth in a blender on high or 2 minutes with a hand mixer. Pour into the pie pan. Cook until a knife inserted into the center comes out clean, about 50 to 55 minutes. Cool. Good with or without whipped topping.

When I make the pie, I'm going to mash up yams or sweet potatoes before adding the other ingredients, but maybe it isn't necessary if using a blender or mixer.

This recipe is featured in the cut-out at the end of the column.

Salliann also sent in a recipe for "Peach Cobbler". The recipe also came from her Bisquick cookbook.

Mix the sugar and cornstarch into the peaches. (Triple the amount of sugar for fresh peaches.) Heat to a boil, stirring constantly. Boil 1 minute. Pour into an ungreased, square cake pan or a 1 1/2 quart casserole.